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Ratings & Reviews

Served with Tossed Greens and Crusty Garlic Toast

I made this last night, with a few modifications. I added a stalk of
diced celery and 2 tbsp of tomato paste with the onion, carrot, garlic
and herbs. I also added about 2 tsps of chopped kalamata olives before
deglazing with the wine, then added the tomatoes and broth. I also added
about 3 tbsp of ricotta to the mix and let it simmer for about an hour
before serving over penne. By roasting the tomato paste with the meat,
herbs and veggies it created a deeper, hearty dish, adding the ricotta
to the sauce it made a rich, creamy flavor that was very delicious!
Omitted the mint since the kalamata olives changed the course of the
dish.

Hearty and flavorful

I don't bother wiping out the fat remaining in the pan after browning the lamb, I just use it for the onion and carrot and then omit the remaining 3 teaspoons of olive oil. The ricotta and mint are a nice touch. We don't have this too often as my teen isn't a huge fan of ground lamb, but one could easily substitute beef. Served along with a tossed green side salad. Very filling.

portland's Review

this was an easy recipe, but the flavor was disappointing. i think this was due to only ten minutes of cooking. flavors were bright, but no depth. i did like the ricotta, nice touch, along with the mint.

claret's Review

Liked this a lot, though I agree that some advance prepping of carrots is needed. One question: HOW COME RECIPES IN FEBRUARY CALL FOR FRESH MINT? I live in Baltimore. In my front and back yards I have incredible amounts of fresh mint during warm months--it's actually a delicious but invasive weed --but in February? Do people north of the Carolinas buy it in a supermarket? To me that would be like buying dandelions.

seaside725's Review

Great weeknight dish. It was easy to prepare and very tasty. I love anything that ends with ricotta. I also would double it, as it just feed four of us. My sons and husband would have ate more if there were more to eat.